BREADED ZUCCHINI PIZZA BITES
These zucchini pizza bites are good starter to any Italian dinner-all the good taste of pizza without the gluten.
Provided by Chef AidF
Categories Zucchini Appetizers
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with foil. Slice mozzarella balls in half; set aside.
- Bring a small pot of water to a boil. Rinse tomatoes and put in the boiling water for blanching. Remove after 1 minute, let cool slightly, and use your hands to peel the skin; it should slip off easily.
- Heat 1 tablespoon olive oil in another small pot. Add garlic and saute until fragrant, 1 to 2 minutes. Add peeled tomatoes, basil, and oregano. Cook tomatoes, breaking up with a spoon, to create a sauce. Let cook while you prepare zucchini.
- Whisk egg and water together in a small bowl until mixture is consistent. Put panko in a shallow bowl.
- Dip zucchini pieces into the egg-water mixture, then coat both sides with panko.
- Heat remaining olive oil in a large skillet over medium heat. Add panko-coated zucchini slices and saute until golden brown, flipping occasionally, about 5 minutes. Transfer to the prepared cookie sheet.
- Top each zucchini slice with about 1 teaspoon sauce and 1 pepperoni slice. Place 1 piece mozzarella on top of each zucchini.
- Bake in the preheated oven until mozzarella is slightly melted, about 10 minutes. Serve immediately.
Nutrition Facts : Calories 271.8 calories, Carbohydrate 8.6 g, Cholesterol 67.8 mg, Fat 21.5 g, Fiber 1.1 g, Protein 12.3 g, SaturatedFat 8.2 g, Sodium 440.5 mg, Sugar 2.4 g
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